For basic butter cake:

At 5,000 feet, no adjustments necessary.

At 7,000 feet, decrease sugar by 3 tablespoons, increase cake flour by 1/4 cup, and decrease baking powder by 1/2 teaspoon.

For double-layer chocolate cake:

At 5,000 feet, reduce brown sugar by 3 tablespoons, increase all-purpose flour by 1/4 cup, and decrease baking powder by 1/4 teaspoon.

At 7,000 feet, reduce brown sugar by 6 tablespoons, increase all-purpose flour by 1/2 cup, and decrease baking powder by 1/2 teaspoon.

For caramel crème fraîche:

At 5,000 to 7,000 feet, reduce boiling time for sugar syrup in step 1 to 5 to 6 minutes.

Celebration cakes